Chewy Peanut Butter Chocolate Chunk Cookies – Best Easy Homemade Treat Recipe!

Introduction

Indulge your sweet tooth with the ultimate treat: Chewy Peanut Butter Chocolate Chunk Cookies! These cookies are the perfect blend of rich, creamy peanut butter and decadent chocolate chunks, creating a delightful explosion of flavor in every bite. With their soft, chewy texture and a slightly crisp edge, these cookies are sure to become your new favorite dessert. Whether you’re baking for a special occasion, a cozy night in, or simply to satisfy a craving, these cookies are easy to make and incredibly satisfying. Let’s dive into this delicious recipe that will have everyone coming back for seconds!

Why You’ll Love This Recipe

• Irresistibly Chewy: The combination of peanut butter and brown sugar creates a soft and chewy texture that’s hard to resist.
• Decadent Chocolate: Generous chunks of chocolate melt beautifully into the cookies, adding richness and depth of flavor.
• Simple Ingredients: Made with pantry staples, these cookies are quick and easy to whip up.
• Perfect for Any Occasion: Great for parties, bake sales, or just a cozy night at home.
• Freezer-Friendly: Make a batch and freeze some for later—perfect for when a cookie craving strikes!

Ingredients List

For the Cookies:

• ✔️ 🔹 1 cup creamy peanut butter
• ✔️ 🔹 1/2 cup unsalted butter, softened
• ✔️ 🔹 1 cup brown sugar, packed
• ✔️ 🔹 1/2 cup granulated sugar
• ✔️ 🔹 1 large egg
• ✔️ 🔹 1 teaspoon vanilla extract
• ✔️ 🔹 1 1/2 cups all-purpose flour
• ✔️ 🔹 1 teaspoon baking soda
• ✔️ 🔹 1/2 teaspoon salt
• ✔️ 🔹 1 cup chocolate chunks (or semi-sweet chocolate chips)

Note: For precise measurements, please refer to the recipe card on cookingforhome.com.

Step-by-Step Directions

1. Preheat the Oven

• Set the Temperature: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. Cream the Butter and Sugars

• Mix Ingredients: In a large mixing bowl, combine the softened butter, creamy peanut butter, brown sugar, and granulated sugar. Using an electric mixer, beat on medium speed until the mixture is smooth and creamy, about 2-3 minutes.

3. Add Egg and Vanilla

• Incorporate Wet Ingredients: Add the egg and vanilla extract to the butter mixture. Beat until well combined.

4. Combine Dry Ingredients

• Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

5. Combine Wet and Dry Ingredients

• Add Dry to Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

6. Fold in Chocolate Chunks

• Add Chocolate: Gently fold in the chocolate chunks using a spatula until evenly distributed throughout the cookie dough.

7. Scoop the Cookies

• Form Dough Balls: Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake the Cookies

• Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.

9. Cool and Serve

• Let Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Pro Tip: For extra flavor, sprinkle a pinch of sea salt on top of the cookies right after they come out of the oven!

Variations & Substitutions

• Nutty Addition: Add chopped nuts like walnuts or pecans for added crunch and flavor.
• Different Chocolates: Experiment with milk chocolate, dark chocolate, or even white chocolate chunks for a unique twist.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.

Storage Instructions

• Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze cookie dough balls in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time.
• Reheating: To refresh cookies, warm them in the microwave for a few seconds or in the oven at 350°F (175°C) for a couple of minutes.

FAQs

Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter can be used for added texture, but it may change the overall chewiness of the cookies slightly.

What if I don’t have brown sugar?
You can substitute brown sugar with granulated sugar, but the cookies will be less chewy. For a homemade brown sugar substitute, mix granulated sugar with a bit of molasses.

Can I make the dough ahead of time?
Absolutely! You can make the dough ahead of time and refrigerate it for up to 3 days before baking. Just let it sit at room temperature for a few minutes before scooping and baking.

Conclusion

These Chewy Peanut Butter Chocolate Chunk Cookies are a delightful treat that combines the rich flavors of peanut butter and chocolate into a soft, chewy cookie. Perfect for any occasion, they’re sure to impress your family and friends. Try this recipe today, and don’t forget to share your thoughts and any variations you make in the comments below! For more delicious recipes, visit cookingforhome.com and follow us on Facebook and Pinterest for more culinary inspiration. Happy baking! 🍪🥜🍫

Chewy Peanut Butter Chocolate Chunk Cookie

Pin Recipe

Craving a delicious treat? Our Chewy Peanut Butter Chocolate Chunk Cookies are the perfect combination of rich chocolate and creamy peanut butter, delivering a mouthwatering experience in every bite! These cookies are soft, chewy, and packed with decadent chocolate chunks that melt in your mouth.

Ingredients

Scale 1x2x3x

• Wet Ingredients:
  • ½ cup softened butter
  • ½ cup peanut butter
  • ¼ cup coconut oil
  • ¾ cup brown sugar
  • ½ cup white sugar
  • 1 room temperature egg
  • 1½ teaspoons pure vanilla extract
• Dry Ingredients:
  • 2 cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
• Chocolate:
  • 1 cup semisweet chocolate chips
  • 4 oz semi-sweet chocolate bar, roughly chopped

Instructions

• 1. Prep:
     • Preheat the oven to 350°F (175°C).
  2. Combine Dry Ingredients:
     • In a medium-sized bowl, whisk together:
       • 2 cups flour
       • 1 teaspoon baking soda
       • ¼ teaspoon salt
     • Set aside.
  3. Cream Together:
     • In a large bowl, combine:
       • ½ cup softened butter
       • ½ cup peanut butter
       • ¼ cup coconut oil
       • ¾ cup brown sugar
       • ½ cup white sugar
     • Cream together until light and fluffy.
     • Add:
       • 1½ teaspoons pure vanilla extract
       • 1 room temperature egg
     • Mix until fully combined.
  4. Combine Wet and Dry Ingredients:
     • Gradually add the flour mixture to the wet ingredients, ½ cup at a time, beating well after each addition until a smooth cookie dough forms.
  5. Add Chocolate:
     • Stir in:
       • 1 cup semisweet chocolate chips
       • 4 oz semi-sweet chocolate bar (roughly chopped)
     • Note: Using high-quality chocolate makes a big difference in taste. Consider mixing Guittard chocolate chips with a Ghirardelli semisweet chocolate bar.
  6. Shape the Dough:
     • Using a cookie scoop or tablespoon, scoop the dough and roll it into balls. Place them on a baking tray, evenly spaced.
  7. Bake:
     • Bake on the middle rack of the preheated oven for about 11-14 minutes, or until the edges are lightly browned and the tops have a shiny spot in the middle.
     • Check for doneness before the 14-minute mark to avoid overbaking.
  8. Optional Step:
     • After removing the cookies from the oven, use a 4″ cake ring (or similar circular object) to gently swirl around each cookie in a circular motion to help them maintain a perfect round shape.
  9. Cool and Enjoy:
     • Allow the cookies to cool on the baking sheet for a few minutes. This cooling step is crucial for achieving the ultimate chewy texture. Patience is key!

• Author: Sara